Sunday, November 23, 2008


Princess came home from school complaining that she wasn't feeling well. Wanting to stop her cold in its tracks, I figured soup was in order. A small head of savoy cabbage had caught Pete's eye at the grocery store earlier in the day, so it became the main ingredient in the soup. Here's a vegan nod to the infamous Chicken Soup remedy.

Ch-egan Cabbage Soup

1 onion, chopped
1 tblsp olive oil
1 large carrot, chopped into small pieces
1 new potato, cut into small cubes
5 cups of water, divided
3 tblsp vegan no-chicken broth powder
2 tomatoes, chopped
1 tsp salt
1 tsp thyme
1 bay leaf
3 cups savoy cabbage, chopped finely
2 Gardein vegan “chicken breasts”, cut into small strips or Yves Chick'n Tenders, chopped
2 tsp sugar

Saute onion in olive oil until translucent. Add carrot and potato, broth powder and 1 cup of water. Braise for 5 mins. Add tomatoes, remaining water, salt, thyme and bay leaf. Simmer for 20 mins. Add cabbage, "chick'n" strips and sugar and cook until cabbage is soft. Remove bay leaf and serve.

And guess what? After a small bowl of soup, she was bouncing off the couch again.


Sarah said...

Hooray! You're addicted to Chick'n Strips too!

For some reason, I tried those Gardein chick'n 'breasts' and I found them too close to the real thing and was a little freaked out :(

The Veggie Guy said...

Well done! The soup looks yummy!

Sarah, seitan would be an excellent replacement if the chick'n breats don't do it for you.

Added this blog to my blogroll, btw.